Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time
10 Mins
Total Time
10 Mins
Chill Time
24 Hours
Stand Time
1 Hour
Yield
Serves 14

This colorful, flavorful mix of olives and peppers will be right at home on a cheese or charcuterie board. The secret ingredient here is finely chopped anchovy filets, which essentially melt when cooked in hot oil. If you’re not sure about anchovies, give them a try in this recipe—they don’t taste fishy at all when mixed with the other ingredients. Instead, they add a subtle depth to the olives and peppers. Choose olives with pits from the olive bar in your supermarket’s produce or deli section. The ones in jars taste overly briny and have a tougher texture.

How to Make It

Step 1

Combine Castelvetrano olives, Peppadew peppers, Kalamata olives, red wine vinegar, and lemon peel strips in a medium bowl.

Step 2

Heat olive oil and anchovy fillets in a saucepan over medium-low. Cook, stirring often, until anchovies dissolve, 5 minutes. Add smashed garlic cloves, rosemary sprigs, and fennel seeds. Cook, stirring constantly, until fragrant, about 30 seconds. Pour hot oil mixture over olive mixture; stir to combine.

Step 3

Cover; chill at least 24 hours or up to 1 week. Let stand at room temperature 1 hour before serving.